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Servings:

Awesome Chunky Tomato Bean Soup

The best quick, easy, and healthy tomato soup recipe, made with canned tomatoes, red kidney beans and lots of fresh veggies!

Total Time

35min

4.8

4 Ratings

Author: Berry Sweet Life

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Onion , finely chopped

•

2 cloves

Garlic , minced

•

Large Carrots , chopped

•

2 2/3 cups

Cherry Tomatoes

•

3/4 cup

Canned Tomato Purée

•

3 cups

Low-Sodium Vegetable Broth

•

1 tsp

Dried Basil

•

1 tsp

Dried Oregano

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 tsp

Honey

•

4 Tbsp

Corn Flour

•

2 cups

Red Kidney Beans , drained, rinsed

Cooking Instructions

Finely dice the onion.

Peel and mince the garlic.

Peel and cut the carrots into medium sized dice.

Cut the cherry tomatoes into quarters.

Rinse and drain the kidney beans.

Heat Olive Oil (2 Tbsp) in a large saucepan. Fry Onion (1) , Garlic (2 cloves) , and Carrots (2) until fragrant, about 5 minutes.

Add the Cherry Tomatoes (2 2/3 cups) , Canned Tomato Purée (3/4 cup) , Low-Sodium Vegetable Broth (3 cups) , Dried Basil (1 tsp) , Dried Oregano (1 tsp) . Simmer on a medium-low heat for about 20 minutes, or until the carrots are tender.

Mix Corn Flour (4 Tbsp) with a bit of warm water until dissolved. Add the cornflour mixture, and simmer until the soup is thick and glassy.

Add Salt (to taste) and Ground Black Pepper (to taste) . Depending on the tartness of the tomatoes, it may need Honey (2 tsp) to balance the acidity.

10.

Stir in the Red Kidney Beans (2 cups) . Spoon into soup bowls and serve hot. Enjoy!

Nutrition Per Serving

CALORIES

352

FAT

4.8 g

PROTEIN

18.1 g

CARBS

57.9 g